Tortellini Summer Veggies Plate (Printable Version)
# What You’ll Need:
01 -
1 (500 g) package cheese tortellini, fresh or refrigerated
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
1 medium zucchini, chopped
05 -
1 red bell pepper, diced
06 -
1 yellow bell pepper, diced
07 -
1 cup cherry tomatoes, halved
08 -
2 cups baby spinach
09 -
½ teaspoon dried oregano
10 -
¼ teaspoon red pepper flakes (optional)
11 -
Salt and black pepper, to taste
12 -
¼ cup freshly grated Parmesan cheese (optional)
13 -
2 tablespoons fresh basil, chopped
14 -
Juice of half a lemon
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions (typically 3–5 minutes). Drain and reserve ¼ cup of the pasta water.
02 -
In a wide skillet over medium heat, warm the olive oil. Add the minced garlic and stir for 30 seconds. Add the zucchini and bell peppers, and sauté for 5–7 minutes until softened but still colorful.
03 -
Toss in the halved cherry tomatoes and spinach. Cook until the tomatoes begin to burst and the spinach wilts, about 3 minutes.
04 -
Gently fold the cooked tortellini into the skillet with the veggies. Season with oregano, red pepper flakes (if using), salt, and pepper. Add a splash of the reserved pasta water to create a light sauce.
05 -
Remove the skillet from heat. Drizzle with lemon juice, sprinkle with fresh basil, and top with grated Parmesan if desired.